Alright, so back to the grilled pizza. When planning for your grilled pizza party, the first step is to make the dough. Here is the recipe I used for the dough:
Makes about 3 pies
- 1 ½ c water, lukewarm
- 2 ¼ tsp active dry yeast (1 ¼ oz packet)
- 4 ½ c flour
- 1 tsp salt
Pour packet of active dry yeast into lukewarm water and whisk with a fork until the yeast is dissolved. Let sit for about 10 minutes to activate the yeast.
|Dissolve the yeast in lukewarm water|
If using immediately, place the balls of dough in a bowl. If not using immediately, the dough can be placed in a plastic bag or Tupperware container in the refrigerator for 48 hours or frozen. Do not leave uncovered if placing in the fridge or freezer.
Adapted from: The Kitchn
|Sticky dough - not what you want|
The next step is to make the sauce. If you have read even one food blog this past year I am sure you have read about this pasta sauce. Food bloggers have obsessed over it and how something so simple could turn into such a rich, velvety sauce. It's three ingredients: crushed (or whole) tomatoes, butter, and an onion that sacrifices itself for the sake of the sauce. You cut an onion in half, place it in the pot, and then throw it out at the end. So in actuality, this sauce is just tomatoes, butter, and essence of onion. This sauce is so simple you will wrack your brain trying to figure out what makes it so tasty. Just accept it, and make this sauce. Oh and to make this sauce even better, if you use crushed tomatoes rather than whole ones, you can skip the step in which you stand over the pot and crush the tomatoes with a wooden spoon and just plop the ingredients in, set it on low heat, and let the sauce simmer for 30 minutes. I honestly cannot get over how easy and delicious this sauce is. It worked great as a pizza sauce but can of course be used on pasta. And please resist the urge to throw in a sprinkle of sugar or dried herbs or minced garlic when making this sauce. You want to make it as is and once you do, you'll be very happy you did.
- 1 28 oz can crushed tomatoes
- 5 tbsp butter
- 1 onion, ends cut off and halved with outer skin removed
Combine all ingredients in a large sauce pan and place over medium heat. Bring the sauce to a simmer, stirring occasionally, and then lower the heat so the sauce is barely simmering. Simmer for an additional 30 minutes, stirring occasionally.
Adapted from Smitten Kitchen
The third step is to make the toppings. Here is a very special note about the toppings: any toppings that need to be cooked need to be cooked ahead of time. The pizza will be on the grill for about 10 minutes and it cooks from the bottom up, so it will not cook raw meat or poultry. If you have any vegetables, like onions or mushrooms, that you would like cooked, that needs to be done ahead of time too. Once you have all of your toppings, set them up in plates or bowls on a table near the grill. This will make the grilling process much easier.
Now that you have all of your ingredients together, the final step is to grill the pizza! Once everyone arrived, I called them into the kitchen and gave them each a ball of dough about the size of a baseball. Everyone used a different method to spread out the dough: some of them pulled it apart in their hands until they got a rough circle while others flattened it out on a plate. When you flatten out the dough it is going to look small and thin, but keep in mind that the crust is going to rise a lot and it will be very filling, regardless of how small it looks on the plate.
|The left side of the grill is on medium-low heat, |
the right side is on medium heat
|Have the toppings ready to go!|